Cook frozen chicken tenders according to package instructions at 425°F for 15-20 minutes or until golden and crispy.

While the chicken is baking, warm each flour tortilla in a skillet over medium heat for about 30 seconds on each side.

After cooking, let the chicken cool slightly, then slice or shred into bite-sized pieces. Prepare shredded lettuce and cheddar cheese.

Lay each warm tortilla flat and evenly spread a layer of shredded lettuce, followed by cheese and crispy chicken.

Drizzle 1-2 tablespoons of ranch dressing over the filling on each tortilla.

Fold the sides inward and roll from the bottom to secure the filling tightly.

Serve immediately or wrap in foil for on-the-go snacks.